This really is an easy one!
Perfect for a hot day when you want more than bare strawberries.
Roll out about 250g of short crust pastry and prick all over with a fork. Either lay the pastry on a baking tray or put in a fluted flan tin. Bake at 200°c for 10 – 15 mins until golden. Warm 3Tbsp of redcurrent or strawberry jam then paste it over the hot pastry. Finally cut 500g of fresh strawberries into halves or slices and arrange over the pastry, drizzle with any remaining jam and hey presto dessert!
Delicious eaten on it’s own or with a spoonful of vanilla ice cream.
It’s best eaten straight away otherwise the juicy strawberries can make the pastry soft and soggy
This is a delicious easy chocolate tart, great for when you don’t want to turn the oven on!
Perfectly creamy with a good chocolate taste and a crunchy base.
Ingredients – serves 8 (23cm tin)
200g broken butter biscuits
1tbsp golden syrup or honey
200g chocolate (mix of dark and milk)
2tbsp icing sugar
200ml whipping cream
How to: Crush the biscuits in a large plastic bag until very crumbly. Melt the butter and syrup together then add the crushed biscuits and stir until well combined. Press the biscuit mixture into a lined or greased 23 cm tart tin. Melt the chocolate for a couple of mins in the microwave, then add the icing sugar and stir. Leave aside while you whip the cream until it holds its shape then fold the cream into the melted chocolate. Pour the chocolate mixture over the biscuit base and smooth the top. Chill in the fridge for at least 2 hours. Remove from the fridge and from the tart tin then decorate as desired. A few raspberries or some kiwi is nice but it is just as delicious plain.
It has a lovely moussy texture on top of a crunchy base.
This is lovely the next day too and is a good make-in-advance dessert!
This is a lovely soft moist mildly lemony cake made with very little effort!
Just mix everything together and bake!
The poppy seeds look nice but are barely tasted.
Ingredients : 20cm round cake
50g poppy seeds
250g plain flour
1tsp baking powder
1 lemon yoghurt (125g)
1tsp lemon juice
zest of 1 lemon
For sauce – 100g milk chocolate (broken into small squares), 100ml cream and 25g butter
How to: Put all the cake ingredients in the processor and whiz until well combined. Pour into a 20cm grease proof paper lined tin and bake at 170°c for 50 mins or until a skewer poked into the middle comes out clean. Leave the cake to cool on a wire rack and prepare the chocolate topping by heating the cream until near boiling, then pour the cream over the chocolate and butter. Leave for 30 seconds then mix the cream, butter and chocolate together using a fork until the chocolate and butter have completely melted. Drizzle the chocolate topping over the cake – there will be too much topping but it is nice to serve this in a bowl beside the cake.
Filed under cakes, chocolate
This 10 minute recipe was called salmon pâté, but I think it’s more a paste or a dip!
It’s creamy and perfect for dipping raw carrots or slices of cucumber into!
This is a very easy and quick chocolate fudge recipe!
It makes delicious firm fudge in next to no time with very little effort required!
It’s not quite Spring weather yet so a hot baked apple was warming and perfect for lunch!
I was very happy to find a jar of mincemeat left over from Christmas and so my apple was ready in no time!
There really aren’t any ingredients, but this is nicer than a plain apple on cold days.
I cored 1 apple, then split the skin about a third of the way down and all the way round. I spooned the mincemeat into the hole where the core once was and also added a spoonful or 2 round the base so that I’d have extra if I wanted. I spooned over a tablespoon of water so that it wouldn’t be too dry and so I’d have some hot juice. Then I put it in the microwave and cooked on high for 3 minutes. This was perfect for a fluffy piping hot apple and the mincemeat was sweet and juicy.
When making more than 1 apple, I check after 3 minutes in the microwave and then increase minute-by-minute the cooking time (4 or 5 is good for 2 apples).
I enjoyed this plain but it’s also great with vanilla ice-cream, pouring cream or crème fraîche and topped with a sprinkling of crushed almonds.
If you don’t have any mincemeat, it can be replaced with a mixture of glacé cherries, raisins, a knob of butter and a sprinkling of brown sugar.
OOh these tiny soft mints are just perfect after a rich meal – these tiny minty pebbles just melt in your mouth!
I found this recipe on Sweet 16′s country kitchen and made just one quarter of their recipe. I have recently discovered Sweet 16′s country kitchen blog and I have the feeling I’ll be visiting over and over again. Take a look for yourself, there are plenty of do-able recipes with lovely photos. Thanks Cookin’ Cow girl (wanna’be)!
No baking, just mixing and resting!
Ingredients: makes about 40 mints, each about 1cm in diameter
20g soft butter
1/2 tbsp heavy cream or crème fraîche
1/4 tsp peppermint essence
tiny pinch of salt
110g icing sugar
How to : Beat the butter until pale then add the cream, peppermint and salt and beat again until everything is well mixed. Add the icing sugar bit by bit and continue beating until everything holds together – maybe several minutes in the processor. If the flavour isn’t strong enough add a bit more and beat until well incorporated. Using your hands, take tiny amounts of the paste and roll into balls, place on grease proof paper and leave 12 hours to dry. Store the mints in an air-tight container in the fridge and try not to eat too many at once!
This recipe is easily doubled or quadrupled.
They are very moreish and I think I’ll keep the larger quantities until I have guests for dinner!